About This Recipe
Fry authentic Nepali furaula (black-gram fritters) at home—order maas dal, spices and ghee delivered fast from Sewapoint’s online grocery.
Ingredients
- 11 cup (≈200 g)Black gram lentils (maas ko dal)
Whole black gram, soaked and skinned for a light crumb
- 21 TbspGinger paste
Adds warm, zesty base flavour
- 31 tspGarlic paste (optional)
Boosts savoury depth
- 41 tspCumin powder
Earthy spice traditional to fritters
- 5½ tspTimur or black-pepper powder
Sichuan pepper buzz or peppery heat
- 6½ tspRed-chili powder
Gentle warmth and colour
- 7¼ tspTurmeric powder (optional)
Golden hue and mild bitterness
- 8¾ tsp (to taste)Salt
Balances and lifts flavours
- 91⁄16 tspBaking soda (pinch, optional)
Lightens interior crumb
- 10≈500 mlOil or ghee (for deep-frying)
Maintains even, moderate frying heat
Ingredients
- 11 cup (≈200 g)Black gram lentils (maas ko dal)
Whole black gram, soaked and skinned for a light crumb
- 21 TbspGinger paste
Adds warm, zesty base flavour
- 31 tspGarlic paste (optional)
Boosts savoury depth
- 41 tspCumin powder
Earthy spice traditional to fritters
- 5½ tspTimur or black-pepper powder
Sichuan pepper buzz or peppery heat
- 6½ tspRed-chili powder
Gentle warmth and colour
- 7¼ tspTurmeric powder (optional)
Golden hue and mild bitterness
- 8¾ tsp (to taste)Salt
Balances and lifts flavours
- 91⁄16 tspBaking soda (pinch, optional)
Lightens interior crumb
- 10≈500 mlOil or ghee (for deep-frying)
Maintains even, moderate frying heat
Instructions
- 1Rinse black gram; soak 6 hours or overnight. Rub between palms to loosen skins, rinse several times until most husk floats away; drain.
- 2Grind lentils with minimal water to a thick, smooth paste. Transfer to bowl; whip vigorously 2 minutes to aerate until batter holds soft peaks.
- 3Stir in ginger, optional garlic, cumin, timur/pepper, chili, turmeric, salt and optional baking soda. Rest 15 minutes while heating oil.
- 4Heat ghee/oil in deep pan to medium (≈160 °C). Wet fingers, pinch walnut-sized batter balls and slide carefully into oil.
- 5Fry in batches, turning gently, 4–5 minutes until evenly deep golden and cooked through. Remove with slotted spoon; drain on paper towels.
- 6Serve furaula piping hot with tomato-sesame achar, pickle or plain salt-spiced beaten rice.
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